Navigation Menu: Social Icons

Chipotle Restaurant- GAPS style & a recipe!

So, I was a little desperate {read: so desperate my husband called her up and told her we had to get together asap!} to get out of the house this weekend and Brenda was a dear enough friend to come to the rescue!

We went to Chipotle Mexican Restaurant and she taught me what food to order that was GAPS legal:

I ordered:

-salad (with no dressing)

-pork (and I paid for extra)

-fresh salsa

-fresh guacamole

It sounds so simple, but it was a-ma-zing.

The guacamole worked like a dressing to give the salad moisture! Brenda’s was a bit different as she is allowed to have cheese…lucky woman! =) I’m really looking forward to cheese someday soon! =)

Afterwards we stopped at an evening farmers market…at sunset…on the water. Does life get much better than this???!!!

This weekend I made a large pork butt roast in the crock pot and had leftovers…the light bulb moment hit and I realized I wanted to try to make my own version of the Chipotle dinner I ordered! It was SOOOO good! =) When the husband comments a few times on how good it is—you know it’s a keeper!

Here is how we made our easy

Shredded Carnita Salsa Salad:

Ingredients (for 6 servings):

2lbs pork butt roast

2 heads of lettuce

2 large heirloom tomatoes

1/2 red onion

1 cup cilantro

3 avocados

Salt, pepper and garlic powder to taste

(And if you are brilliant, you will add in an extra roast and some veggies to the crock pot to enjoy for dinner the first night like we did!)

Directions:

Cook roast the day before in crock-pot with a generous amount of salt, pepper (much more than you usually would!) and garlic powder on the top. I put a little water in the bottom of the crock pot to help it cook. When done to a temp of at least 160* (the longer it cooks the more tender it will be!), take it out and let it cool off. After it has cooled a bit shred the pork and place into a 9×13 pan with 1/2 c of the juices in the crock-pot. Cover all of the meat again with a generous amount of salt, pepper and garlic powder and cover with foil. Place in the fridge overnight.

A few hours before you serve take out of the fridge and put it in the oven at 200* (still covered with foil). Just before dinner chop up all of the lettuce and plate. Finely chop up tomatoes, onion and cilantro and add into a bowl to mix together. Lastly, peel your avocados, take the pits out and mash into a second bowl adding some salt to taste.

Take the meat out of the oven and put on top of the lettuce, on top of the meat place salsa and just before serving add guacamole and serve!

If you enjoy your food a bit spicier mix it up with some cayenne pepper on the meat, some raw pressed garlic in the salsa and a bit of onion in the guacamole!

It was AMAZING and will definitely be a recipe we’ll have again soon!!!

Enjoy!

What do you order at Chipotle? Or do you know of any other restaurants that can order food from while on GAPS?

… And I was thinking on the morality factor since chipotle is owned by big corp McDonald’s. They saaaay the meat is “humanely Raised”, whatever that’s supposed to mean. I mean, in a pinch while traveling or in the event of a low blood sugar freak out whilst doing errands I could see possibly justifying a stop in at chipotle. Definitely NOT just for an evening dinner though. Still factory farmed and not what can be trusted as safe food. Emergency gaps legal at best.

I wanted to thank you for this post. My husband is away at a conference this week and he is trying to stay mostly GAPS-legal. I remembered reading a post on here about Chipotle so came back to look it up. I just told him what he can safely order. Thanks so much!

Chipotle Mexican Grill, Inc. (/tʃɨˈpoʊtleɪ/ chi-poht-lay),[3] is a chain of restaurants in the United States, United Kingdom,[4] Canada,[5] and France, specializing in burritos and tacos. Its name derives from chipotle, the Mexican Spanish name for a smoked and dried jalapeño chili pepper.[6]

The restaurant is known for its large burritos, assembly-line production,[7] and use of naturalingredients.[8] The company has released a mission statement called Food with Integrity, which highlights its efforts in using organic ingredients,[3] and serves more naturally raised meat than any other restaurant chain.[9] Chipotle is one of the first chains of fast casual dining establishments.[10]

Founded by Steve Ells in 1993, Chipotle had 16 restaurants (all in Colorado) when McDonald’s Corporation became a major investor in 1998. By the time McDonald’s fully divested itself from Chipotle in 2006,[11] the chain had grown to over 500 locations.

With more than 1400 locations in 43 U.S. states, Washington, D.C., two Canadian provinces, the United Kingdom, and France, Chipotle had a net income in 2012 of US$278 million and a staff of 37,310 employees.”

NOTE: McDonalds was only invested in the company – never had anything to do with running it & they divested themselves from it in 2006! No worries! We eat there when we eat out & I try to find them when we are traveling because I know we can eat there with no bad reactions! If they can’t get the organic meats for a time, they post signs to alert their customers! No other chain or private restaurant does this, that I have ever come across! They also try to buy their veggies locally so they are good for the local economy in that way too.

In Rochester, NY, we have Palmer’s, where you can get any fish they have on the menu (and in their grocery store) cooked various ways- baked, pan-seared, steamed. They’ll even do it in butter, no oil.
Also, they have Bouillabaise, which is like an italian seafood dish of yummy, with broth and tomato sauce. should be gaps legal, too!

Otherwise I just order fish or bunless burgers at restaurants… the oil doesn’t upset me, so sometimes it’s worth the compromise.

I know this is an old post but I came across it desperately looking for a GAPS legal restaurant. I just checked out Chipotle’s website and all of their meats and sauteed vegetables are now cooked with rice bran oil so no longer GAPS legal 🙁

Trackbacks

[…] work out this time! The plan is to use three (or more if I can borrow them) crock-pots and make up a roast to make it into the “Chipotle Style Salad” and have as much of it done the day before as possible! It should be easy and delicious! =) I love […]

[…] of our GAPS cheats: juices that are not fresh-squeezed. We (the adults) drink Izzes when we go to Chipotle (another cheat–I always order sour cream there), and on road trips or camping trips we will […]

My Books and Meal Plans

Disclaimers

I'm not a doctor, and I don't have a fancy title. I've got a bachelor's degree in English, a bunch of experience with my own health and the health of my kids, and a whole lot of passion about real food and legitimate research and studies. That said, I have to tell you that you should probably consult with your doctor before following any of the advice that I give. Hopefully you've got a really good doctor who believes in real food and who cares about your long-term health! :)
Also, I have to let you know that I've got affiliate links on this site. If you click on them and buy something, there will be no additional cost to you, but I may make a small percentage. I don't link to products or services that I would not honestly recommend to my friends!